Pages

The restaurant cuisine of Arkansas was crafted by transportation, by immigration… and by family heritage. Join author Kat Robinson and photographer Grav Weldon on this region-by-region exploration of the state’s classic and iconic restaurants. Learn how fried chicken came to a tiny burg called Tontitown. Find out who’s responsible for the creation of the Arkansas Delta Tamale. Discover who created the fried pickle – and how the Reuben sandwich made it to a majority of menus around the state. Visit Bill Clinton's favorite haunts and the places where Elvis Presley dined. From century-old soda fountains to heritage bakeries and the birthplace of cheese dip, discover The Natural State through these tasty travelogues.